Archives for category: Chinese Cooking

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These exquisite cups are crispy and filled with various ingredients.  First I’ll describe how to make the batter.

Measure 650ml water into a jug. Sift together 250g flour and 60g rice flour (or corn flour is an alternative). .
Add a pinch of salt and place in a large pudding basin. Make a deep well and pour 2 beaten eggs into it. Using a small whisk, gently stir, so that the liquid pulls away the tiniest amount of flour each time. When the mixture starts to get thick, add a dribble of water and keep stirring, gently pulling in tiny amounts of flour. Once all the flour is incorporated, add the rest of the water, stir well and leave to rest for at least an hour or preferably overnight.

The pie tee mould
I bought mine in Malaysia but I have found these for sale in internet stores based in Penang. They are a solid brass fluted cup shape. To season one, scrub it really well to make it as smooth as possible and leave it to dry overnight. Preferably you want the brass to be looking shiny.

Frying the pie tee
Get a small sturdy saucepan, preferably heavy based. You need to be very certain it won’t wobble on your hob. Fill it with oil to a depth that is 5cm more than the height of the mould. Heat the oil to deep frying temperature. I use a sugar thermometer and keep it between 180 and 200 degrees Celsius. Heat the mould. Stir the batter. Pick the mould up and hold it over the pan until as much oil as possible has dropped off. Plunge it into the batter leaving 5mm proud of the surface. Wait until the sizzle is stopping then slowly and gently draw it upwards. Hold it in the air until the batter has dried. Place in the oil, gently swirling, which should loosen the top of the batter. If it is sticking to the mould, use a skewer to very gently tease it away. Hold the mould in the batter cup in the oil until it has started to brown, if you release it from the mould when it is still flexible, it will gently fold in half. Let it float off the mould and fry for a few more seconds until browned, pick out of the oil and drain on kitchen paper.

video frying pie tee

The fillings
In Malaysia I would use bang kuang (jicamo) but this is difficult to get in the UK. I’ve found a mixture of carrots and suede a reasonable alternative.

2 carrots, peeled and coarsely grated
1/2 suede, peeled and coarsely grated
200g cooked prawns, coarsely chopped
100g bean sprouts (tau gay)
White pepper

Fry the carrots and suede in a dry kuali (wok) until softened. If necessary, add a dribble of cold water to prevent burning but make sure it all steams off, the aim is a very dry mixture. Add the prawns and heat through. Season to taste with lots of pepper and salt if necessary

Garnishes
Chopped fresh coriander
Grated cucumber (remove the seeds first)
Lap cheong dried sausage  (I would avoid chorizo as the flavor is too strong but saussison is a good alternative)- chopped and gently fried in a dry pan and drained on kitchen paper.
Finely shredded omelette
Thinly sliced chillies

Assembling the pie tee
Place the filling and dishes on the table

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Each person takes a batter cup, fills it with the carrot and suede filling and garnishes as they fancy.

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Finished product from top clockwise, smoked salmon, jelly fish, fried wan tan skins, mooli, pomelo, coriander leaves, fried shallots and mooli with red cabbage with pickled ginger in the middle
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I drained the fried cabbage in a metal sieve. I tried to do “seaweed”like you get in Chinese takeaways in Britain but didn’t get it crisp. Something to work on for next year..image

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grating’s fine if you have a tefal 🙂

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I have muslins left over from when the children were young and used one to squeeze the water out of the mooli before I deep fried it

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I was really excited to find red colouring in Wiesbaden but it needed most of the bottle to colour the mooli.

With or without boiled eggs? The recipe says no but my childhood memories say must lah!
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